image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  CEDAR RESTAURANT (n)
Address  444 8TH ST NW
City/State/Zip Code  Washington, DC 20001
Telephone
 
 E-mail address  mikias@cedardc.com
Date of Inspection
 12
/
 19
/
 2018
    Time In
 04
:
 30
PM     Time Out
 05
:
 30
PM  
License Holder  Cedar Restaurant LLC
License/Customer No.  09313XXXX-69003180
License Period
 04 
/
 01 
/
 2017 
 - 
 03 
/
 31 
/
 2019 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  2 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  5 COS  0 R  0
Certified Food Protection Manager (CFPM)
 MIKIAS ABEBAYEHU 
CFPM #:  FS-68907 

CFPM Expiration Date:   04/01/2017  
D.C. licensed trash or solid waste contractor:
 building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Steritech 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  CEDAR RESTAURANT (n)    Establishment Address  444 8TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The PIC food handler card has expired(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  203.2 A person in charge who is a certified food protection manager as required in Section 203.1 shall be re-certified every three (3) years. P  
9. - Observed employee handling ready to eat foods without gloves. Employee washed hands at time of call and placed on gloves (Corrected On Site)  800.2 Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P  
14. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Observed mussels without tags inside of the reachin unit on the line  717.1 Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
15. - Food is not stored in a manner to protect from cross contamination.( eggs on the middle shelf inside of the walk-in at time of call) Manager removed eggs at time of call (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
39. - Observed an open bag of flour(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
40. - Employee observe wearing a bracelet preparing food on the line(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
47. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed foil on the bottom of the prep table  1408.1 Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) observed dried food particles on deep fat fryer  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  
52. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The garbage disposal unit (food waste grinder) is directly connected to the bottom of the 3-compartment sink's drain.  2607.3 Commercial food waste grinders shall be connected to a drain a minimum of two inches (2 in.) fifty-one millimeters (51 mm) in diameter. Commercial food waste grinders shall be connected and trapped separately from any other fixtures or sink compartments, and shall be provided with a supply of cold water in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). P  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Meat (Reach-in Refrigerator) (Cold Holding) 37.0F Seafood/Fish (Reach-in Refrigerator) (Cold Holding) 38.0F Meat (Reach-in Refrigerator) (Cold Holding) 38.0F Vegetable Products (Reach-in Refrigerator) (Cold Holding) 37.0F
guacamole (Reach-in Refrigerator) (Cold Holding) 37.0F Seafood/Fish (Reach-in Refrigerator) (Cold Holding) 37.4F Vegetable Products (Reach-in Refrigerator) (Cold Holding) 40.0F Seafood/Fish (Reach-in Refrigerator) (Cold Holding) 38.0F
Seafood/Fish (Reach-in Refrigerator) (Cold Holding) 38.2F (Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 37.0F Meat (Walk-in Refrigerator) (Cooling) 76.0F
(Walk-in Refrigerator) 38.0F (Reach-in Freezer) -9.0F Meat (Oven) (Cooking) 156.0F hot water 112.0F
hot water 116.0F hot water 115.0F hot water 120.0F hot water 109.0F
               
Inspector Comments:
Correct all cited violation within [5/14 calendar days]
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Mikias Abebayehu 12/19/2018
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore 64  12/19/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3